Whip up a quick and easy batch of more-ish Gula Melaka Honey Butter Cornflakes that is guaranteed to delight guests!
Eid is just around the corner and you’ve not made any snacks. THIS! Honey butter cornflakes are one of my FAVOURITE kueh or snack for Eid! Sweet, and savoury from the rich butter… This is so more-ish for me. This is also so easy to whip up at home. I’m not a baker, but this is that one snack that I can actually make. You need just 3 ingredients to make Honey Joys or Honey Butter Cornflakes, but I’m levelling this up with the addition of Gula Melaka, or palm sugar.
Why you will LOVE this Honey Butter Cornflakes?
- SWEET & SAVOURY: The honey and butter combination is the PERFECT balance of sweet and savoury! The sweetness of the honey and the richness of the butter combine with the salty flavour of the cornflakes to create a delicious taste that is both satisfying and addictive.
- CROWD PLEASER: This is the ultimate crowd-pleaser that both children and adults can enjoy.
- Crunchy texture: The texture of honey butter cornflakes is another reason why people love them. The cornflakes provide a satisfying crunch that is both crispy and airy, making them a great snack to munch on.
- EASY TO MAKE: Honey butter cornflakes are incredibly easy to make and require so few simple ingredients. If you follow my recipe, this can be a one-pan bake!
- Addictively Toffee Caramel-y: Optional, but if you can get your hands on gula melaka or palm sugar, definitely add it in!
What is Gula Melaka?
Gula Melaka is a type of palm sugar that is commonly used in Southeast Asian cuisine, particularly in Malaysia, Indonesia, Thailand and Singapore. It is also known as coconut sugar, as it is made from the sap of the coconut palm tree.
Gula Melaka is a dark brown sugar with a rich, caramel-like flavour that is slightly smoky and has hints of toffee and molasses. It typically comes in a solid block or cake, which can then be grated or shaved for use in cooking and baking. There are also powdered sugar versions of it available these days, such as this, this and this.
In Southeast Asian cuisine, Gula Melaka is used as you would sugar! We use it in a variety of sweet and savoury dishes, including desserts, curries, and marinades. It is often used as a sweetener in traditional desserts such as ondeh-ondeh. It can also be used as a flavouring in coffee and tea.
Gula Melaka is considered to be a healthier alternative to refined sugar, as it is less processed and contains more vitamins and minerals, including potassium, iron, and zinc. It also has a lower glycemic index than refined sugar, which means it does not cause the same rapid spikes in blood sugar levels.
Alternatives to Gula Melaka
- Brown sugar: Brown sugar is a common substitute for Gula Melaka as it has a similar flavour and texture.
- Maple syrup: Maple syrup is a natural sweetener that can be used as a substitute for Gula Melaka in many recipes. It has a rich, earthy flavour that works well in baked goods, marinades, and sauces.
- Regular Sugar: If you can’t get your hands on any of this, simply replace with regular sugar. With sugar, you want to make sure it is completely melted into the honey butter sauce, otherwise you might bite into large crystals. Castor sugar is preferred since it melts quicker and more evenly.
Ingredients for Honey Butter Cornflakes
- Butter: I use Salted Butter for this, because a little bit of salt always helps! You can use unsalted butter as well, although I would still recommend that you add a bit of salt to enhance the flavours.
- Gula Melaka/Palm Sugar
- Oven or Air Fryer
- Large Pan or Wok
- Oven Tray
- Mini cupcake liners: I recommend waxed ones so the cookies do not stick to the liners, but I used paper ones for this recipe because they were prettier! I double my cupcake liners – so I have two layers of liners for one honey butter cornflakes – as it can get greasy.
How to Make Honey Butter Cornflakes
1. Lightly Crush Cornflakes
We’re using cute little mini cupcake liners today, so I like to lightly crush my cornflakes so we can fit more bits in each cup. Lightly crush the cornflakes with your hands, but not too much since we don’t want to pulverise the cornflakes either.
You can pour the cornflakes into a bowl and run your hands through to crush, but since we’re using a whole box (150g), I do this before opening the pack.
Cut a small hole at the top of the pack so the air within can escape. This will allow for easier crushing.
2. Make Honey Butter Sauce
If using Gula Melaka, use a knife to shave them into thin strips. We want the gula melaka to melt easily.
Melt butter, honey and the gula melaka in a large pan over low heat. Continuously stir until the sugar has completely melted, and you get a bubbling sauce. Turn off the heat.
3. Add Cornflakes to Honey Butter Sauce
Pour cornflakes straight into the pan, and stir through to evenly combine.
Tip: Use a large pan with high walls for easier mixing! If you do not have such a pan, you can also pour in the honey butter sauce into a large bowl over the cornflakes and mix through.
4. Fill cupcake liners
Spoon cornflakes into the cupcake liners and place them on a large tray. I filled a total of 70 mini cupcake liners.
For my mini cupcake liner, I used about 1.5 teaspoons worth. Doesn’t really matter how much you put in each; just make sure they’re all about the same amount. This is probably the most tedious part of the recipe. It took me some 20 minutes to fill all of my cupcake liners.
5. Bake honey butter cornflakes
Bake in a preheated oven of 150°C for 10 minutes, or until honey butter cornflakes turn golden brown. Do not overbake!
Can I use an Air Fryer?
Of course! Air Fryers are smaller and will cook a lot quicker. With an air fryer, bake at 150°C for 5 minutes first. Check that the honey butter cornflakes are brown and crisp, before removing. Otherwise continue to bake at 1 minute intervals until set.
I prefer using my oven this time round because this is A LOT of cups to go through. As air fryers have a smaller capacity, you will need to go through a few batches of air frying.
6. Let cool completely.
Remove from oven. If adding toppings such as sprinkles, chocolate chips, nuts and cherries, add those now before the honey butter cornflakes set completely.
Let it cool down completely. The honey butter cornflakes may not all stick together – this is fine. It will set and stick together once it cools down completely.
How to Store Honey Butter Cornflakes?
Store honey butter cornflakes in an airtight container. To prolong its shelf life, you can keep it in the fridge. I personally don’t find this necessary at all! They tend to be gone within two weeks.
Why are my honey butter cornflakes so hard?
They’ve been baked for too long. Bake for 5 minutes, and check that it has set – remove a cup carefully to check that the cornflakes are not falling apart, or poke a spoon through to check.
My honey butter cornflakes keep falling apart!
- You did not use enough sugar or honey. The sugar I feel adds more to the stick factor than the honey. While it’s tempting to omit sugar altogether (especially since honey is already sweet), this ingredient is crucial for creating that stickiness AND letting it set.
- The cornflakes were not coated well enough. Make sure there are no “naked” cornflakes; they stick when the honey butter-ed surfaces touch!
- You did not let it cool down enough.
- You didn’t bake it long enough. Alternatively you can pop it in the refrigerator and let it set further. Some recipes call for no baking at all and simply popping it in the fridge – personally I recommend baking it. Not only will this set the cornflakes, it will also keep it crisp for longer.
My honey butter cornflakes are stuck to the bottom of the liners.
You’ve used too much honey. Too much honey will cause the cornflakes to stick to the bottom of the paper cups. There isn’t much you can do once it’s stuck, but besides a few annoying extra pieces of paper to peel off your honey joys, there’s not much difference in taste!
Why are my Honey Butter Cornflakes so greasy?
- You’ve used too much butter.
- You’ve not stirred the honey butter enough to allow it to emulsify into one sauce. When the sauce is not emulsified, the butter separates, causing the greasy mess to happen.
Can I make these vegan?
Yes! Replace butter with plant-based margarine or coconut oil. Honey can be replaced with maple syrup, agave syrup or corn syrup.
More Recipes Like This:
Gula Melaka Honey Butter Cornflakes (Honey Joys)Course: Recipes
50g salted butter
25g coconut palm sugar
60-70 mini cupcake liners
- Preheat your oven to 150°C.
- Lightly crush cornflakes.
- Melt butter, honey and palm sugar over low heat. Constantly stir until sugar has completely melted, and sauce starts to bubble. Turn off heat.
- Add cornflakes into honey butter sauce. Stir to combine, until cornflakes are evenly coated.
- Spread the cornflakes in a single layer on a tray.
- Bake for 10-12 minutes, or until the cornflakes are golden brown and toasted.
- Remove from the oven and allow to cool completely before serving or storing in an airtight container.